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Apple Pie Cupcakes with Cream Cheese Frosting Recipe

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Delight in these scrumptious Apple Pie Cupcakes featuring tender cupcake bases filled with warm cinnamon-spiced apple compote and topped with a luscious cinnamon cream cheese frosting. Perfect for dessert lovers craving classic apple pie flavors in a portable, bite-sized treat.

Ingredients

Apple Filling

  • 4 small tart apples, peeled, cored, and finely diced
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water

Cupcakes

  • 185 g cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 200 g granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 150 g milk, dairy or non-dairy

Cream Cheese Frosting

  • 60 g unsalted butter, softened to room temperature
  • 125 g cream cheese, softened to room temperature
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Apple Filling: In a small pot, combine the diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and heat over medium-high until boiling. Remove the cover and continue cooking, stirring often, until the apples are tender and liquid has evaporated. Add extra water if it begins to dry too quickly or burn. Transfer the compote to a bowl to cool completely.
  2. Prepare Cupcake Batter – Dry Ingredients: Preheat the oven to 350°F (175°C). Line a 12-hole muffin pan with parchment liners. In a bowl, mix together the flour, baking powder, cinnamon, and salt. Set aside.
  3. Prepare Cupcake Batter – Wet Ingredients: In a large mixing bowl, beat the softened butter with an electric hand mixer until creamy. Add granulated sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Combine Wet and Dry Ingredients: Sift half of the dry ingredient mix into the wet ingredients and mix on low speed until just combined. Add half the milk and mix until smooth but not overmixed. Repeat by adding remaining flour, mixing lightly, then milk until batter is smooth and combined.
  5. Fill and Bake Cupcakes: Spoon the batter into cupcake liners until about two-thirds full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan 5-10 minutes before transferring to a wire rack to cool completely.
  6. Make Cinnamon Cream Cheese Frosting: In a bowl, beat softened butter until creamy. Add cream cheese, powdered sugar, ground cinnamon, and vanilla extract. Beat on low speed until thick and smooth.
  7. Prepare Frosting for Piping: Transfer the frosting to a piping bag fitted with a small ribbon piping tip.
  8. Hollow Out Cupcakes: Use a melon baller or knife to scoop out the center of each cupcake about halfway deep, creating a cavity for the filling.
  9. Fill Cupcakes with Apple Compote: Spoon the apple filling into each hollowed cupcake and press it down slightly, leaving some edges around the cupcake free.
  10. Decorate with Frosting: Pipe two crisscross lines of frosting using the ribbon tip over the apple filling. Switch to an open star tip and pipe a decorative border around the cupcake’s top edge.

Notes

  • Use tart apples such as Granny Smith for a balanced sweet and tangy filling.
  • Ensure butter and eggs are at room temperature for smoother batter.
  • Do not overmix the batter to keep cupcakes tender.
  • Allow apple filling to fully cool before filling cupcakes to avoid melting the frosting.
  • Customize frosting by adjusting cinnamon to taste or substituting cream cheese with a dairy-free alternative for vegan option.

Find it online: https://oliviabakes.com/apple-pie-cupcakes-with-cream-cheese-frosting-recipe/